A nice savory glaze of salt, rosemary, thyme, garlic, mustard, and balsamic vinegar makes this lamb recipe sing a lovely song. Recipe developed by Ina Garten (aka the Barefoot Contessa), and slightly adapted by me.
My Private Note
Units: US | Metric
- 1In bowl of a food processor fitted with a steel blade, process the salt, rosemary, thyme and garlic until they're as finely minced as possible.
- 2Now add the mustard and balsamic vinegar and process for about 1 minute.
- 3Put the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
- 4Preheat oven to 450 degrees F.
- 5Roast lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
- 6Frenching is the technique of cutting meat away from the top of a rib or chop before cooking to expose part of the bone. Ask your butcher to trim and french the rack for you. If a butcher is unavailable, follow these steps for presentation-worthy chops: Remove the thick layer of fat from bone side of rack by pulling it away with your hands and using a thin sharp knife to cut through the end; discard. (Bits of lean meat within the fat layer can be frozen for soup.) Remove meat between the ribs to 1 to 2 inches of the eye of the meat by cutting down and up along the bones. Scrape remaining bits of meat from the bone.
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Nutritional Facts for Ina Garten's Rack of Lamb
Serving Size: 1 (31 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 16.7
- Calories from Fat 6
- Total Fat 0.6 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1977.8 mg
- Total Carbohydrate 2.2 g
- Dietary Fiber 0.7 g
- Sugars 0.6 g
- Protein 0.9 g
The following items or measurements are not included:
racks of lamb